Jamaican Goat Curry

Sunday, 27 September 2009

Description

Goat is a popular island meat for jerking. Its stronger flavor works well with the rich seasonings of the jerk rub. Read more about Jamaica's Jerk cuisine in the article"Cookin' Jerk on de Barbacoa, Mon!"By Rick Browne

Ingredients

At a glance

Cuisine

Caribbean

Ingredient

Goat

Cooking Method

Simmer

Chile

Scotch Bonnet

Serves

4 to 6

3 lbs. goat meat, cut into 1”-1 1/2” inch pieces

1/4 cup cider vinegar

2 cups water

Jerk rub:

1 small Scotch bonnet pepper, seeded and minced

4 oz. curry powder

1 oz. freshly ground black pepper

2 tablespoons sea salt

4 sprigs fresh thyme (or 1 tablespoon dried)

1/2 teaspoon allspice

1/8 teaspoon ground cloves

1 1/2 cups water

1 1/2 cup coconut milk

1 large onion, roughly chopped

2 cups thickly sliced carrots

2 garlic cloves, minced

1 oz. vegetable oil

1 lb. peeled, cubed white potatoes

Methods/steps

Wash goat meat in vinegar-water. Pat dry and rub with the jerk rub, put in sealable plastic bag and let sit for 4-5 hours in refrigerator.

Remove the meat from the refrigerator and bring to room temperature (about 20 minutes).

In a cast iron or heavy saucepan, or wok, on bbq grill or side burner over high heat, heat the oil until it just begins to smoke.

Place the spiced meat in the saucepan, turning frequently to brown all sides.

Add the water and coconut milk to the pot, then add the onions, carrots, and garlic, turn down the heat and simmer for 35-40 minutes, making sure meat is always at least half-covered with liquid, adding small amounts of water as necessary.